Couscous
2/3 c chickpeas,Dried
3 T olive oil
2 lb lean,boneless lamb shoulder
1/2 c white onions,Chopped
5 c water,Boiling
3 T fresh lemon juice
1/2 c ripe tomatoes
1/2 t cinnamon
1/4 t nutmeg,Freshly Grated
1 bay leaf
2 t dried mint,Crushed
1 t (scant) salt (or),To Taste
1/4 t black pepper,Freshly Ground
4 medium-sized carrots
3 sm turnips
2 c couscous
3 sm zucchini
2 italian sweet peppers
1. Soak the chickpeas overnight in four times their volume of water in a
noncorrisble bowl.
2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot.
3. Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on all
sides over moderate heat. Transfer the meat to a warm platter.
4. Reduce the temperature to low and saute the onions for 2 minutes, stirring
frequently.
5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay
leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture for 20 minutes.
6. Drain the chickpeas and stir them into the lamb mixture. Simmer the
ingredients, covered, for 45 minutes.
7. Begin this step 5 minutes before step 6 is completed. Peel the carrots and
turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-
inch cubes. When step 6 is completed, stir these ingredients into the pot
containing the lamb. Simmer, covered, for 15 minutes.
8. Begin this step as soon as the carrots and turnips start simmering in step 7.
Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan
until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10
minutes.
9. Pour the couscous into a sieve, discarding the water. Return the couscous to
its soaking pan. Slowly strain two cups of the broth from the large pot into the
couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over
low heat.
10. Slice the zucchini into 3-inch cuves and the peppers into ¼ inch-thick rings.
When step 7 is completed, stir in both ingredients and simmer the mixture,
covered, for 10 minutes.
11. It should be time to turn off the heat under the simmering
couscous pellets as soon as the zucchini-and-pepper mixture starts
simmering in step 10. Fluff the pellets, cover the pan, and let it
stand for 8 minutes. Then pour off any remaining liquid.
12. Mound the couscous pellets in the center of a warm, large serving
platter. Using a slotted spoon, remove the meat and vegetables from
the pot and neatly arrange them around the mound.
Serves
2/3 c chickpeas,Dried
3 T olive oil
2 lb lean,boneless lamb shoulder
1/2 c white onions,Chopped
5 c water,Boiling
3 T fresh lemon juice
1/2 c ripe tomatoes
1/2 t cinnamon
1/4 t nutmeg,Freshly Grated
1 bay leaf
2 t dried mint,Crushed
1 t (scant) salt (or),To Taste
1/4 t black pepper,Freshly Ground
4 medium-sized carrots
3 sm turnips
2 c couscous
3 sm zucchini
2 italian sweet peppers
1. Soak the chickpeas overnight in four times their volume of water in a
noncorrisble bowl.
2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot.
3. Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on all
sides over moderate heat. Transfer the meat to a warm platter.
4. Reduce the temperature to low and saute the onions for 2 minutes, stirring
frequently.
5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay
leaf, mint, salt, and pepper. Stir, cover, and simmer the mixture for 20 minutes.
6. Drain the chickpeas and stir them into the lamb mixture. Simmer the
ingredients, covered, for 45 minutes.
7. Begin this step 5 minutes before step 6 is completed. Peel the carrots and
turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-
inch cubes. When step 6 is completed, stir these ingredients into the pot
containing the lamb. Simmer, covered, for 15 minutes.
8. Begin this step as soon as the carrots and turnips start simmering in step 7.
Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan
until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10
minutes.
9. Pour the couscous into a sieve, discarding the water. Return the couscous to
its soaking pan. Slowly strain two cups of the broth from the large pot into the
couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over
low heat.
10. Slice the zucchini into 3-inch cuves and the peppers into ¼ inch-thick rings.
When step 7 is completed, stir in both ingredients and simmer the mixture,
covered, for 10 minutes.
11. It should be time to turn off the heat under the simmering
couscous pellets as soon as the zucchini-and-pepper mixture starts
simmering in step 10. Fluff the pellets, cover the pan, and let it
stand for 8 minutes. Then pour off any remaining liquid.
12. Mound the couscous pellets in the center of a warm, large serving
platter. Using a slotted spoon, remove the meat and vegetables from
the pot and neatly arrange them around the mound.
Serves
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